Newfoundlandtoutons Recipes
TOUTONS (NEWFOUNDLAND RECIPE FOR FRIED DOUGH)
Toutons, or fried bread dough, is a traditional Newfoundland recipe that is super simple to prepare, but incredibly delicious. Serve with a generous drizzle of molasses and you're set for a real treat!
Provided by Dawn | Girl Heart Food
Categories Breakfast
Time 35m
Number Of Ingredients 8
Steps:
- Preheat your oven to 200 degrees Fahrenheit (this is to keep your toutons warm while you are preparing your batches and is optional).
- Roll dough into balls, about 1.5 ounces each.
- Flatten each ball into a disc, about 1/2-inch thick and about 3-inches or so in diameter.
- Place dough balls onto a parchment paper-lined baking sheet, cover loosely with a clean tea towel and let rise for 5 to 10 minutes (the toutons will further puff up as they cook).
- Heat 1 tablespoon of butter and 1 tablespoon of canola oil in a cast-iron skillet (I use a 12-inch skillet) over low heat.Note: It's best to cook the toutons in batches, with 1 tablespoon of butter and 1 tablespoon of canola oil per batch.
- Add toutons to the skillet (I cook 4 at a time). Cook toutons for about 4 to 5 minutes on each side or until they're golden brown on the outside and cooked through.Note: Watch carefully because toutons can burn quickly.
- Place cooked toutons onto a baking sheet in the preheated oven to keep warm while you are preparing remaining toutons. Add more butter and oil, when necessary, in order to cook remaining toutons.
- Serve toutons with a dab of butter, molasses, jam or any of the other optional serving suggestions (if desired). Enjoy!
NEWFOUNDLAND TOUTONS
I love traditional, regional recipes and spotted this one in a Newfoundland magazine called "Downhomer" submitted by Lila Young. I have not made it but it sounds very interesting even with the high fat content. They are like a Newfoundland First Nations Bannock. The pork fat is referred to as scrunchins in the recipe but that is not in the computer vocabulary so I called it fatback pork
Provided by Bergy
Categories Breakfast
Time 2h30m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Dissolve 1 tbsp sugar in the lukewarm water, Sprinkle with the yeast let stand 10 minutes, then stir briskly with a fork.
- Scald the milk; add shortening, stir until melted.
- Add cold water, salt and 1 tsp sugar.
- Make sure that the milk mixture is lukewarm then add yeast.
- Stir until blended.
- Add 2 cups flour and beat with a wooden spoon until smooth.
- Gradually add more flour until you have a moist dough that no longer sticks to the bowl.
- Turn dough onto a lightly floured board and knead for at least 10 minutes.
- Shape into a ball and place in a greased bowl, turning the ball to grease the top. cover with a damp cloth and allow to rise in a warm, draft free place (I put mine in the oven with the oven light on) Leave until it has doubled in size.
- Punch down the dough and squeeze off pieces of dough approx 1/3 cup, flatten to approx 1/2" circular or triangle shape.
- Fry the pork fat until scrunchins are golden brown and crisp, remove scrunchins.
- Fry the toutons in the pork fat until golden on both sides. Put some scrunchins on the touton.
Nutrition Facts : Calories 1487.9, Fat 24.1, SaturatedFat 7.2, Cholesterol 58.5, Sodium 1840.2, Carbohydrate 255.6, Fiber 10.1, Sugar 15.4, Protein 56
TOUTONS
This recipe is an all time favorite of my children. Everytime I make homemade bread and they are around this is their favorite any time of day. I learned how to do this from my mother-in-law.
Provided by DotM7037
Categories Yeast Breads
Time 1h20m
Yield 1 bread dough, 6 serving(s)
Number Of Ingredients 2
Steps:
- Toutons are made from kneaded dough used for making bread.
- Cut of pieces the size of an egg from the rising dough.
- Put some butter or margarine on a plate and press out to a 1/4 inch thick.
- Fry in butter or margarine in frying pan until golden brown and serve with pancake syrup or maple syrup.
Nutrition Facts :
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- Let rest on a well floured surface for 15-20 minutes to rise a little. This will ensure that they won't be doughy at the centre.
- I use a combination of olive oil and butter to fry the toutons in for more flavour. You can also fry them in traditional rendered pork fat if you choose. Otherwise heat about a half inch of canola oil over medium low heat to about 275 degrees F in a large skillet. (Over that temperature may result in toutons with a doughy centre. You want these to bubble and begin to fry immediately so that they don't absorb a lot of oil but frying as slowly as possible is very important.)
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